Recipe: Thai Curried Butternut Squash Soup

Ingredients

2 tablespoons coconut oil or olive oil
2 pounds butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces
1 medium yellow onion, chopped
4 cloves garlic, pressed or chopped
2 to 3 tablespoons Thai red curry paste
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon sea salt
⅛ teaspoon red pepper flakes
1 tablespoon fresh lime juice
4 cups vegetable broth

Heat oil in a large pot over medium heat and add the squash, onion, garlic, curry paste, coriander, cumin, salt, and red pepper flakes.
Cook until the onion is translucent, about 8 to 10 minutes.
Add the vegetable broth and bring to a boil, then reduce heat and simmer until the squash is soft, about 15 to 20 minutes.
Toast the coconut flakes in a skillet over medium-low heat until golden, then set aside to cool.
Once the squash is cooked, blend the mixture until smooth in batches, then return to the pot.
Stir in lime juice and adjust seasoning as necessary.
Ladle soup into bowls, drizzle with coconut milk, and top with toasted coconut flakes and chopped cilantro.

Servings

Calories

250

Total fat

14g

Total carbohydrates

30g

Total protein

Sodium

300mg

Cholesterol

0mg